Spinach Ricotta Stuffed Chicken (Printable View)
Juicy chicken breasts filled with a creamy spinach and ricotta blend, topped with crispy parmesan.
# What You’ll Need:
→ Chicken
01 - 4 boneless skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/2 teaspoon black pepper
→ Spinach Ricotta Filling
05 - 1 cup ricotta cheese
06 - 1 cup baby spinach chopped
07 - 1/3 cup grated parmesan cheese
08 - 1/2 cup shredded mozzarella cheese
09 - 1 garlic clove minced
10 - 1/4 teaspoon ground nutmeg
11 - 1/4 teaspoon salt
12 - 1/4 teaspoon black pepper
→ Topping
13 - 1/4 cup grated parmesan cheese
14 - 1 tablespoon olive oil
# Cooking Steps:
01 - Preheat your oven to 400°F. Lightly grease a baking dish with cooking spray or a small amount of olive oil.
02 - Place each chicken breast on a cutting board. Using a sharp knife, slice lengthwise through the thickest part of the breast, being careful not to cut all the way through. Open the breast like a book to create a thin, even layer.
03 - Season both sides of each butterflied chicken breast evenly with 1/2 teaspoon salt and 1/2 teaspoon black pepper, rubbing the seasoning into the meat.
04 - In a medium mixing bowl, combine ricotta cheese, chopped spinach, 1/3 cup parmesan cheese, mozzarella cheese, minced garlic, nutmeg, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix thoroughly until all ingredients are evenly incorporated.
05 - Divide the spinach ricotta mixture evenly among the 4 chicken breasts, spreading it over one half of each butterflied breast. Fold the plain side over the filling to enclose completely.
06 - Secure the edges of each chicken breast with toothpicks if needed to prevent filling from escaping. Place stuffed breasts in the prepared baking dish, seam side down.
07 - Brush the tops of each chicken breast with 1 tablespoon olive oil. Sprinkle the remaining 1/4 cup grated parmesan cheese evenly over all breasts.
08 - Bake for 25 to 30 minutes, or until chicken is cooked through and reaches an internal temperature of 165°F when tested with a meat thermometer. The tops should be golden brown and the cheese melted.
09 - Remove from oven and let the chicken rest for 5 minutes to allow juices to redistribute. Carefully remove toothpicks before slicing crosswise and serving warm.
# Expert Tips:
01 -
- The filling stays incredibly moist because the chicken essentially steams the ricotta mixture from the inside while baking
- You get that restaurant-style golden parmesan crust without any fancy techniques or equipment
- Leftovers reheat beautifully for lunch the next day, if there are any
02 -
- The nutmeg is not optional, it's what transforms this from ordinary stuffed chicken into something that tastes like it came from an Italian kitchen
- Letting the chicken rest before cutting into it is crucial, otherwise all those juices run out and you're left with dry meat
03 -
- Warm your ricotta slightly before mixing, it incorporates much better with the other ingredients
- A meat thermometer is your friend here, overcooked chicken ruins all that effort you put into the filling